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[–] 15 points 1 year ago (3 children)

My lactose intolerant ass agrees 100%, more queso is always a good idea.

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  • [–] 8 points 1 year ago (1 child)

    Every day my mouth says dairy, every day the rest of me says noooo

    Mouth wins nearly every time lmfao

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  • [–] 1 point 1 year ago*

    I essentially quit dairy. It did things like make me feel like I was having a heart attack as early as age five. I'll have a reasonable amount now and then and it doesn't bother me mostly. Andrew Weil suggested people with food sensitivities could try gradually reintroducing after stopping and recovering. Sometimes I remember this and try a little and I'm fine. Thing is, I grew up downing pints of milk and such. I guess you can OD on it but you can also tweak your prescription till you get it right.

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  • [–] 7 points 1 year ago

    There is always room for more queso

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  • [–] 7 points 1 year ago (1 child)

    It's like that with me and spicy food

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  • [–] 6 points 1 year ago

    My gut says this passionate moment needs the loudest stinkiest flatus the world has ever seen.

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  • [–] 5 points 1 year ago

    The gut is the biggest tease I know.

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  • [–] 4 points 1 year ago (1 child)

    This is my base recipe. it stays smooth and liquid even after it's cooled down a bit. I'm told you can add citric acid to the cheese instead of evaporated/unsweetened condensed milk and cornstarch, but I have yet to actually use that bag of citric acid I bought so we'll see.

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  • [–] 1 point 1 year ago

    I know what you mean and you qualify it as unsweetened but never refer to evaporated milk and unsweetened condensed milk being interchangeable as this can create confusion. Condensed milk is sweet.

    The recipe calls for evaporated milk, which is not sweet.

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  • [–] 1 point 1 year ago (3 children)

    Queso as in cheese? What's that stuff in the blue thing?

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  • [–] 2 points 1 year ago (2 children)

    It appears to be a melted white cheese with a sprinkle of bacon bits

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